Sous/2nd Chef in France

Summary

We are seeking an experienced Sous Chef for a 78m Feadship. The position is a rotational position with a 10 week rotation. 

 

Overview 

·               Age mid 20s - late 30s 

·               Main role is to cook for +/-23 crew in summer season and +/-15-20 crew in winter season. In the winter she will be the sole chef on board (no guests). 

·               The crew is very active and health orientated. This position is for someone who is similarly inclined providing balanced and healthy meals 

·               Well presented and articulated 

·               Enthusiastic and motivated 

·               Interest in sport and fitness 

·               No tattoos 

·               Non-smoker 

·               Good English and communication skills 

·               Positive personality 

·               Unaffected by change in working schedules and locations 

 

Minimum Certificates/Qualifications 

·               STCW95 

·               Valid ENG1 (with not less than 3 months remaining) 

·               Proficiency in Security Duties Certificate 

·               Food Hygiene Certificate 

 

Additional Desirable Certificates/Qualifications/Endorsements 

·               NVQ Level 2 or equivalent 

·               Formal Culinary Training 

 

Expected Level of Experience 

·               2 years in the yachting industry on a similar size vessel or comparative experience working independently or  

·               2 years working in restaurants  

·               Strong level of administration comprehension  

·               Budget management and submission of monthly accounts 

 

Summary Job Description 

·               Responsible for cooking and provisioning of all crew on board 

·               Assist the Owner’s Chef with guest provisions, preparation and cooking when required 

·               Maintain a high standard of cleanliness and hygiene in the galley and associated storage spaces 

·               Monitor and replenish food stocks as required using budget outlines and submit monthly accounts 

·               Monitor fridges and freezer temperatures daily and report any abnormalities 

·               Ensure proper functioning of all Galley Equipment 

·               Sour Dough bread to be baked daily

 

Employment Benefits 

·               Annual Leave / Repatriation 

- 10 week rotation 

- Return economy flights to Place of Repatriation after each 10 week rotation 

·               Bonus – an annual bonus payment equivalent to one month’s salary will be payable in two equal instalments with March and September month end 

·               Health Insurance 

Essential Qualifications

Entry Level Qualifications (or equivalent)

• STCW 95 (STCW 2010)
• ENG 1 (Medical Certificate)

Food & Hygiene Qualifications

• Food Hygiene (HABC Level 2)
• Food Hygiene (HABC Level 3)
• Ship's Cook Certificate